Chilli Garlic Noodles Recipe
Chilli Garlic Noodles is a spicy, Indian Chinese style noodles stir-fry with loads of vegetables. Learn how to make veg hakka noodles in a few simple steps.
Servings: 4
Calories: 269kcal
Equipment
Ingredients
- 200 gram uncooked Hakka noodles
- 2 tablespoon sesame oil or cooking oil
- 1 tablespoon finely chopped garlic
- 1 tablespoon finely chopped ginger
- 2 dried red chili or to taste
- 1 Cup thinly sliced onion
- ½ Cup thinly sliced carrot
- ½ Cup thinly sliced capsicum/bell pepper
- ½ Cup thinly sliced cabbage
- Salt to taste
- 1 teaspoon black pepper powder
- 1 tablespoon white vinegar
- 1 teaspoon dark soy sauce
- 1 tablespoon red chili sauce or sriracha sauce
- ½ teaspoon red chili flakes
- 2 tablespoon chopped spring onion greens
Instructions
Prep Work For Noodles:
- Boil approximately 500ml of water with 1 teaspoon of salt. Add noodles when water starts to boil. Boil for 10-12 minutes depending on the variety of noodles. After draining the noodles toss gently in a teaspoon of oil. Or cook noodles as per packet instructions.
- Slice the vegetables, ginger, and garlic. Set aside.
Prepare Chilli Garlic Noodles:
- In a wok over high heat, add in sesame oil or cooking oil. Add ginger, garlic, and dry red chilies. Stir fry over high heat for 1 – 2 minutes without burning the aromatics. Add the sliced onion and stir fry for 1 - 2 minute or till onion turn translucent.
- Add the sliced veggies and stir fry for 2 – 3 minutes or till al dente. Add white vinegar and mix nicely. Next, add the soy sauce, salt, pepper, red chili flakes, and chili sauce. Stir-fry for 1 - 2 minutes.
- Next, add the boiled noodles and gently toss with the vegetables without breaking the noodles. Top off with spring onion greens.
- Serve Chilli Garlic Noodles with Manchurian gravy for dinner.
Video
Notes
- To avoid soggy vegetables in this dish, chop all vegetables very finely into juliennes. Vegetables that need a longer time to cook must be blanched separately before adding to the dish
- You can add any vegetables of choice to these garlic noodles. Carrots, bell peppers, onion, capsicum, cabbage, broccoli, mushrooms, or green leafy vegetables are perfect to stir fry with noodles. If you are not a big fan of veggies then only stick with onions.
- Ideal protein choices for this dish are firm tofu cubes, lean chicken cut into strips, shrimp or mushroom as all of them cook really quickly
- Be mindful when adding salt to this dish as all the sauces contain salt in them
- Do not forget to rinse the noodles with water to remove the stickiness after boiling.
- What you can use – Veg/Egg Hakka noodles, whole grain noodles, or any local variety of stir-fry noodles (thin crinkly looking noodles). Don’t buy thicker ones like udon noodles or extremely thin ones like rice or glass noodles (vermicelli).
- One must stress on quality because cheaper varieties usually turn out mushy or stick to each other. The texture is paramount in any kind of noodles recipe and you don’t want clumpy noodles ruining that for you.
Nutrition
Calories: 269kcal | Carbohydrates: 44g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 342mg | Potassium: 201mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2878IU | Vitamin C: 26mg | Calcium: 30mg | Iron: 0.5mg